Cacio Di Fossa

 
 
$14.04 - $70.22
Qty:
SIze:
 
Size:
8 oz, 1 LB or Whole Wheel
Milk Type:
Sheep
Flavor:
Sharp
Texture:
Hard-Cheese
Wine Pairing:
Brunello di Monticello
Country of Origin:
Italy
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Description
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Shipping Notes

Cacio Di Fossa is an interesting sheep’s milk cheese hailing from Italy. Cacio di Fossa literally means, ‘cheese of the pit”. The Italian tradition of burying cheese in the ground began as a way for the town’s people to protect their property during a time of war in the fourteen hundreds. Apperently, once things calmed down and the people of Italy could return for their cheeses, they loved what they had found. Today, Cacio Di Fossa is known as ‘The Millennium Cheese’ and every year during August hundreds are buried in ‘fossas’ which are sterilized, hay lined wholes in the ground. The cheeses are packed in and covered with sand, then buried so no air can reach them. Every November 16th, on the holiday of Santa Caterina, the cheeses are ‘harvested’ and sold.  Because of their seasonality, they can sometimes be troubling to find, but they are always worth it if you can get your hands on one.

Cacio di Fossa cheese has an intense flavor and is excellent for snacking on or as part of a cheese platter. Fresh fruit and drizzles of honey are an excellent compliment. It also melts well and is a lovely addition to pasta and risotto dishes. 

 

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Upon receipt of your order the ice pack may no longer be frozen. This is expected and should not be the cause of alarm. The cheese should be cool to room temperature. Once rewrapped and stored properly the cheese will last up to 3 weeks.

For optimal storage allowing the cheese to breathe and retain moisture wrap the cheese in wax paper, plastic wrap or tin foil upon arrival.

A - Bloomy rind, tomes, hard or dry rind cheeses - wrap only the cut surface in plastic wrap, leaving the rind exposed so the cheese can breathe.

B - Blue cheeses should be wrapped securely in tin foil.

C - Washed rind cheeses should be wrapped in wax paper.

D - Small cheeses such as goat’s milk crottin should be wrapped in wax paper.

E - Soft cheeses store well in waxed paper or sealed containers.

Store your cheese in a cool, damp place such as a wine cellar, larder, wine cabinet, or in the vegetable drawer of your refrigerator (the warmest part of the refrigerator).

As a general rule, aged hard cheeses last longer than softer, less aged varieties.

For the fullest flavor it is recommended to bring cheese to room temperature before serving.

* See cheese label for proper storage recommendations

To ensure product quality all cheese will ship overnight May 1 through October 1 due to warm summer temperatures.

October through May all cheese will ship 2nd Day, with an Overnight option available at an additional charge.